Mexican chicken lasagne

• Preparation time 25 minutes
• Cooking time 40 minutes
• Serves 6

Ingredients

• oil for cooking
• 600g chicken mince
• 1 red capsicum, finely chopped
• 440g can red kidney beans, rinsed and drained
• 1 carrot, grated
• 425g can corn kernels, rinsed and drained
• 500g jar tomato-based pasta sauce
• 400g can crushed tomatoes
• 375g fresh lasagne sheets (approx 8 sheets)
• 1½ cups low-fat ricotta cheese
• ½ cup grated reduced-fat cheese

Method

1. Preheat oven to 180°C.
2. Heat oil in medium non-stick frying pan over high heat. Cook mince for about 5 minutes or until browned, breaking up and lumps with a wooden spoon.
3. Add the capsicum, chilli, beans, carrot, corn, pasta sauce and tomatoes and stir until heated.
4. Lightly oil a 12-cup-capacity baking dish. Cut the pasta sheets to size and arrange a layer of pasta over the base of the dish. Top with a thin layer of sauce. Continue layering the pasta and sauce, finishing with a layer of pasta.
5. Top with ricotta over and sprinkle with the grated cheese.
6. Bake for 30-35 minutes. Stand for 5 minutes before serving.

Nutrition

Australian Institute of Sport - From the "Survival for the Active Family" cookbook05 Nov 2018, Bakes and Grills,Pasta, survival-for-the-active-familyBakes and Grills,Pasta